Home⇛International Journal of Multidisciplinary: Applied Business and Education Research⇛vol. 6 no. 8 (2025)

Experiential Learning in TLE Cookery Towards Soft Skills Among Grade 10 Learners

Hazel D. Ramirez

Discipline: Education

 

Abstract:

This study investigates the relationship between experiential learn-ing approaches in Technology and Livelihood Education (TLE) Cookery and the development of soft skills among Grade 10 students at Gaudencio B. Lontok Memorial Integrated School in Lipa City. Rooted in Kolb’s Ex-periential Learning Theory, the research explores how learning strate-gies—active experimentation, concrete experience, reflective observa-tion, and abstract conceptualization—enhance students' work-related soft skills such as communication, numeracy, problem-solving, learning adaptability, and teamwork. Using a descriptive-correlational design and quantitative analysis, data were collected through surveys administered to 102 students. Find-ings revealed that experiential learning was positively perceived by stu-dents, particularly in fostering real- life engagement and reflective think-ing. Among the four dimensions of experiential learning, concrete expe-rience and reflective observation had the strongest associations with the development of soft skills. The study also found significant variations in perceptions and soft skill development when respondents were grouped by section, emphasizing the influence of instructional quality and class-room dynamics. The research underscores the value of integrating experiential strat-egies into the TLE curriculum to improve both hard and soft skill acqui-sition, thus preparing students for employment or entrepreneurial pur-suits. Implications suggest that curriculum planners, teachers, and school administrators should prioritize hands-on learning approaches to en-hance student competencies aligned with workforce demands.



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